Last Wednesday the Chardonnay ferment was showing 8° Brix, and Thursday down to 5° Brix. I was out of town Friday through Sunday on a family trip something I could not have done if this were a RED ferment! and came in this morning to find the Pod reading -1° Brix.
Smells great. Still making some CO2. I raised the setpoint to 70° F in anticipation of adding the malolactic inoculum in a day or so, after I confirm that the sugar is gone.